• 1 hr 10 mins
  • 03-Apr
  • Dessert
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Ingredients

6-8 pears
275ml good quality red wine
25g Country Range Unsalted Butter
75g light demerara sugar
1 tsp Country Range Ground Ginger
2 Country Range Cinnamon Sticks
2 Country Range Whole Star Anise
1 tsp Country Range Whole Pimento
6 Country Range Whole Cloves
3 Country Range Cardamom Pods
Cardamom Cream
275ml double cream
½ tsp Country Range Ground Cardamom
1 tbsp caster sugar

Method

  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Peel the pears and cut a thin slices from the bottom of each one so they sit up in a casserole dish.
  2. Pour over the wine and add the whole spices. Cut the butter into cubes and place a cube on top of each pear.
  3. Sprinkle over the sugar, cover with foil or a lid and bake in the oven for 30 minutes.
  4. Remove the dish from the oven and baste the pears with the juice. Return the dish to the oven uncovered for 40 minutes or until the pears are soft.
  5. For the cardamom cream, whisk the double cream until it forms soft peaks. Gently combine the sugar and ground cardamom.
  6. Serve with the warm pears and a drizzle of the juice from the casserole dish.
  • 10-12 mins
  • 35-40 cookies
  • Dessert
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Ingredients

100g Country Range Butter
100g demerara sugar
200g golden syrup
1 tsp Country Range Ground Cinnamon
½ tsp Country Range Ground Cloves
1 tsp Country Range Ground Ginger
½ tsp Country Range Ground Nutmeg
½ tsp Country Range Ground Black Pepper
2 tsp Country Range Baking Powder
500g Country Range Baking Powder
1 egg, beaten
Icing and trimmings
250g instant royal icing
food colouring (various colours)
coloured writing incing
silver balls
coloured ribbon or thread

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3. Combine the butter and sugar together in a large bowl. Slowly add the egg and syrup and beat until smooth. Stir in the flour, baking powder and spices and mix thoroughly.
  2. Knead the mixture together to make a smooth dough. On a lightly floured work surface, roll out the dough to a thickness of about 3mm and using Christmas shaped cookie cutters, cut out various shapes and sizes of your choice.
  3. If you wish to hand the biscuits as Christmas tree decorations, make holes at the top of each shape with a skewer to thread ribbon through once cooked.
  4. Arrange the cookies on a baking tray lined with greaseproof paper and bake for 10-12 minutes until pale golden. Leave to harden on the tray for a couple of minutes before placing on a wire rack to cool completely before decorating.
  5. To decorate the cookies, make up the icing according to pack instructions. Divide the icing between different bowls, pour a few drops of each food colouring into the icing and mix well.
  6. Using a piping bag or a teaspoon, ice the cookies and decorate with coloured writing icing and silver balls.
  7. Once the icing has set, thread ribbon through the holes to hang.
  • 40 mins
  • 8
  • Dessert
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Ingredients

500g Country Range Chocolate Muffin Mix
250ml cold water
200g Country Range Butter
400g icing sugar
1 tbsp Country Range Coffee Granules
50ml boiling water
grated chocolate, to garnish

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes. Leave to cool.
  3. Cream the butter and sugar until fluffy. Dissolve the coffee in the boiling water and stir into the mix.
  4. Pipe the icing into swirls on top of the muffins and garnish with grated chocolate.
  • 20 mins
  • 8
  • Dessert
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Ingredients

500g Country Range Mix for Carrot Cake
215ml cold water
50ml Country Range Vegetable Oil
140g carrots, grated
75g Country Range Walnut Pieces
75g Country Range Mixed Dried Fruit
75g Country Range Dried Apricot Halves, roughly chopped
Filling
400g cream cheese
50g icing sugar
Topping
3 tbsp icing sugar
Country Range Lemon Juice
Country Range Walnut Halves
100g Country Range Desiccated Coconut

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Line two 7" sandwich tins with baking parchment.
  2. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed. Add grated carrot and mix on slow speed for 1 minute.
  3. Add a couple of generous handfuls of chopped walnuts, mixed dried fruit and dried apricots.
  4. Divide equally between the tins and bake for 20 minutes until risen and golden brown. Allow to cool.
  5. For the filling, beat the cream cheese with the icing sugar.
  6. When the cake is cooled, sandwich the two layers together with the cream cheese mixture.
  7. For the topping, mix 3 tbsp icing sugar with a little lemon juice until spreading consistency. Spread over the top of the cake. Add the walnut halves.
  8. Finally, lightly toast the dessicated coconut in a dry pan then sprinkle on the top of the cake.
  • 25 mins
  • 20
  • Dessert
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Ingredients

900g Country Range Shortcrust Pastry Mix
75ml Cold water
2 tbsp Country Range Raspberry Jam
Sponge
450g Country Range Sponge Mix
225ml Cold water
Few drops of almond essence
2 tbsp Country Range Flaked Almonds

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the shortcrust pastry mix in a bowl fitted with whisk beaters, add 75ml water and mix on a slow speed until a dough is formed. DO NOT OVER MIX.
  2. Roll or press into a shallow, greased tin 25cm x 35cm (10" x 14"). Use a fork on the base. Bake blind for 10-14 minutes.
  3. Spread the jam onto the base.
  4. Place the sponge mix in a bowl fitted with whisk beaters and blend in 225ml water with the almond essence on a slow speed for 1 minute. Scrape down and then mix on a medium speed for a further 4 minutes. Spread evenly over the jam and sprinkle with flak
  5. Place in the oven and bakefor 20-25 minutes until sponge is golden brown.
  • 30 mins
  • 24
  • Dessert
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Ingredients

900g Country Range Sponge & Pudding Mix
450ml Cold water
50ml Coffee Essence
425g Icing Sugar
150g Country Range Cooking & Baking
Few drops of vanilla essence
Country Range Cocoa Powder (for dusting)

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the sponge mix in a bowl fitted with whisk beaters. On a slow speed gradually add the water and coffee essence, scrape down. Increase the speed to medium and whisk for a further 4 minutes.
  2. Pour into a greased lines tin 25cm x 35cm (10" x 14") and bake for 25-35 minutes until golden brown. Leave to cool.
  3. Beat the margarine, icing sugar and vanilla essence together. Spread over the cool sponge and dust with cocoa powder.
  • 30 mins
  • 10
  • Dessert
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Ingredients

675g Country Range Chocolate Sponge Mix
325ml cold water
25g Country Range Plain Flour
175g dark chocolate chips
350g chocolate fudge topping
275ml milk or single cream

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on a slow speed for 1 minute, scrape down and mix on medium for 5 minutes.
  2. Coat the chocolate chips in the flour and then fold into the mix.
  3. Using an ice cream scoop, portion the mix into 10 greased pudding moulds.
  4. Cover with a piece of pleated foil and steam for 20-30 minutes in a Combi steamer or bake in the oven for 40-45 minutes.
  5. To make the sauce, gently warm the chocolate fudge topping with milk or cream.
  • 25 mins
  • 12
  • Dessert
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Ingredients

450g Country Range Chocolate Sponge Mix
225ml cold water
raspberry compote
Country Range RTS Custard
Country Range Whipping Cream, whipped
grated chocolate
Country Range Glacé Cherries
Country Range Vanilla Ice Cream

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on slow speed for 1 minute, scrape down and mix on medium for 5 minutes. Pour into a shallow greased tin 25cm x 35cm (10" x 14") and bake for approximately 35 minutes.
  2. Once cooled, cut the sponge into fingers and place in the bottom of a sundae glass.
  3. Spoon the raspberry compote on top of the sponge.
  4. Pipe or spoon the custard, layering it on top of the compote.
  5. Spoon a ball of vanilla ice cream on top of the custard then repeat the process.
  6. Pipe the whipped cream onto the ice cream and top with a glacé cherry.
  • 20 mins
  • 12
  • Dessert
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Ingredients

675g Country Range Crumble Mix
350g Country Range Solid Pack Apples
500g blueberries
100g Muscovado sugar
500g Mascarpone cheese
300g natural yoghurt
1 lemon (zest only)

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the apples in a large ovenproof dish.
  2. Scatter over the blueberries and stir in the sugar.
  3. Spoon over the Mascarpone cheese.
  4. Mix the crumble mix with the natural yoghurt and lemon zest. Spoon this cobbler mix over the cheese.
  5. Bake in the oven for 20 minutes until golden brown.
  • 35 mins
  • 24
  • Dessert
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Ingredients

1kg Country Range Mix for Carrot Cake
430ml cold water
100ml Country Range Vegetable Oil
285g carrots, peeled and grated
Topping
250g Mascarpone cheese
500g icing sugar
180g Country Range Unsalted Butter
1 tbsp vanilla essence
1 lemon (juice only)

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed.
  2. Add grated carrot and mix on slow speed for 1 minute.
  3. Place into a greased and lined baking tin 25cm x 35cm (10" x 14") and bake for 35-40 minutes until risen and golden brown. Allow to cool.
  4. To make the topping, cream the Mascarpone cheese and butter together until smooth. Add the icing sugar and vanilla essence. Beat again until smooth then spread over the top of the cake.
  • 35 mins
  • 31
  • Dessert
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Ingredients

1kg Country Range Mix for Carrot Cake
430ml cold water
100ml Country Range Vegetable Oil
285g carrots, peeled and grated
230g Country Range Pineapple Pieces
57g Country Range Coconut
icing sugar, for dusting

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed.
  2. Add grated carrot, pineapple pieces and coconut and mix on slow speed for 1 minute.
  3. Place into a greased and lined baking tin 25cm x 35cm (10" x 14") and bake for 35-40 minutes until risen and golden brown.
  • 40 mins
  • 20
  • Dessert
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Ingredients

1kg Country Range Chocolate Muffin Mix
380ml cold water
120g milk chocolate chips
120ml Country Range Orange Juice
1 orange (rind only)

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 40 mins
  • 20
  • Dessert
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Ingredients

1kg Country Range Chocolate Muffin Mix
500ml cold water
60g red chilli, seeded and finely chopped
120g milk chocolate chips

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 40 mins
  • 24
  • Dessert
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Ingredients

1kg Country Range Plain Muffin Mix
500ml cold water
1g vanilla extract
280ml Country Range Whipping Cream
200g fresh strawberries, halved

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the muffin mix, water and vanilla extract in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes. Allow to cool.
  3. Whisk the cream in a bowl fitted with whisk beaters until a firm peak is achieved. Pipe onto muffins and top with strawberries.
  • 40 mins
  • 18
  • Dessert
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Ingredients

1kg Country Range Plain Muffin Mix
500ml cold water
1 lemon (juice and rind)

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 2 hrs
  • 4
  • Dessert
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Ingredients

2 pints semi skimmed milk
150g white chocolate, broken into chunks
5 Country Range Whole Cardamom Pods
1 Country Range Vanilla Pod, split down the length
250g Country Range Short Grain Pudding Rice
1 pinch Country Range Saffron Powder
450g strawberries, halved
2 tbsp Country Range Balsamic Vinegar
1 tsp Country Range Dried Rosemary

Method

  1. Heat the milk and chocolate together until the chocolate has melted. Infuse the mix with the cardamom and vanilla then pour over rice in an ovenproof dish.
  2. Sprinkle over the saffron for a speckled finish and bake in the oven for 2 hours (150°C/300°F/Gas Mark 2), pushing the cardamom pods further into the rice when cooking.
  3. Meanwhile, place the strawberries in a roasting tin with the balsamic vinegar and sprinkle over the rosemary. Place these in the oven 15 minutes before the end of the pudding cooking time.
  4. Serve a good scoop of the rice pudding topped with a spoonful of strawberries and enjoy hot or cold.
  • 25 mins
  • 2
  • Starter
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Ingredients

1 tbsp Country Range Extra Virgin Olive Oil
50g chorizo, finely diced
1 small red onion, finely diced
1 red pepper, deseeded and finely diced
2 tsp Country Range Garlic Powder
½ tsp Country Range Cayenne Pepper
1 tsp Country Range Smoked Paprika
1 tsp Country Range Ground Cumin
1 sachet Country Range Bouquet Garni
400g tin black beans, drained and rinsed
1 lime (juice only)
500ml hot vegetable stock
salt and pepper to taste
flat leaf parsley, roughly chopped, to garnish

Method

  1. Heat the oil in a large saucepan, add the chorizo and sauté until crisp.
  2. Add the onion and cook for 5 minutes until softened.
  3. Add 3/4 of the red pepper, garlic powder, cayenne pepper, smoked paprika, cumin and cook for a further 2 minutes.
  4. Add the bouquet garni sachet, black beans, lime juice and stock and simmer for 15 minutes.
  5. Season to taste. Serve in large bowls with the reserved red pepper and roughly chopped flat leaf parsley to garnish.
  • 15 mins
  • 4
  • Main
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Ingredients

200g Country Range Pasta Spirals
50g Country Range Sundried Tomatoes
50g feta cheese, chopped
1 red pepper
Country Range Extra Virgin Olive Oil
sprig of fresh rosemary
1 clove of garlic
10g parmesan cheese
50ml Country Range Pesto
salt and pepper, to season
fresh basil, to garnish

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3.
  2. Cook the pasta in salted boiling water with a splash of oil for 10-15 minutes then refresh in cold water until cold.
  3. Prick the red pepper with a sharp knife and place onto an ovenproof tray. Splash with oil, add the garlic and rosemary and roll in tin foil. Bake in the oven for 15 minutes then leave to cool in the tin foil.
  4. Once cold, peel the pepper and remove the seeds. Dice into 1cm cubes.
  5. Chop the sundried tomatoes and feta cheese into 1cm cubes and mix with the pasta, peppers, parmesan and pesto.
  6. Season to taste and finish with fresh basil.
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